Cantaloupe-White Balsamic Vinegar Sorbet - refreshing as a dessert or a palate cleanser
The Occasion: When the ladies who lunch are coming to your place.
I recently hosted a friend for lunch on a weekday. Quite a change from my usual refrigerator grab-n-go. We had a lovely salad plate, bread from Evanston’s amazing Hewn bakery, raspberry iced tea, and topped it all off with this cold, refreshing, sweet but light treat. How elegant!
I recently hosted a friend for lunch on a weekday. Quite a change from my usual refrigerator grab-n-go. We had a lovely salad plate, bread from Evanston’s amazing Hewn bakery, raspberry iced tea, and topped it all off with this cold, refreshing, sweet but light treat. How elegant!
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What Makes This Special? Aside from the wonder that is homemade fruit sorbet, this particular recipe is special due to a splash of white balsamic vinegar and a pinch of sea salt. Just enough savory goodness to turn this frozen concoction into an adult-oriented delight.
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Serve With: Anything, really. It’s a nice light finish to lunch or dinner. I dressed it up with a few fresh blackberries – I like the color contrast as well as the flavor. You could make a slightly more elaborate dessert by adding a plate of cookies or fancy chocolates.
Elegant crystal goblets for an elegant dessert!
Set The Table: With such a simple dessert, I like to glam it up by serving the sorbet in fancy crystal goblets.
Also nice would be vintage cocktail glasses or colorful depression glass berry bowls, or mid-century modern coffee cups – or anything interesting and/or quirky that you might find in the back of your cupboard.
Click on the photo to take a closer look at the Mikasa crystal goblets at Entertaining Vintage.
The Verdict: This cantaloupe sorbet is extremely flavorful and very easy to make. I can’t say I tasted the white balsamic vinegar specifically but there was an unexpected and much appreciated depth of flavor. My guest and I did taste the sea salt and liked it very much. My grandpa used to put salt and pepper on his cantaloupe, so maybe I’ll add a touch of white pepper next time. Oh yes, there will be a next time! Click on the photos to enlarge them and read the captions.
| Print The Recipe- Cantaloupe-White Balsamic Sorbet |
Cantaloupe-White Balsamic Sorbet
Recipe source: Cooking Light
INGREDIENTS:
DIRECTIONS:
Recipe source: Cooking Light
INGREDIENTS:
- 1 pound chopped peeled ripe cantaloupe (about 2 1/2 cups)
- 3 tablespoons white balsamic vinegar
- 1/8 teaspoon kosher salt
- 3/4 cup water, divided
- 3 tablespoons sugar
- 3 tablespoons honey
DIRECTIONS:
- Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.
- Combine sugar, honey, and remaining 1/4 cup water in a saucepan over medium; cook, stirring constantly, until sugar is dissolved, 2 to 4 minutes. Remove from heat, and cool 10 minutes.
- Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes or overnight.
- Pour mixture into freezer bowl of a 1-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until easily scooped, at least 4 hours.
- Note: The sorbet is best on the day it is made, but fine for a day or two afterwards.
What's your favorite flavor of sorbet? Or do you say sherbet, or sherbert, or granita, or ice?
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